(note for future – Loren made this)
This recipe comes from Julia Child’s The French Chef Cookbook,
Quiche Aux Crevettes (aka Shrimp Quiche)
For the “quiche”
1 cup grated Swiss Cheese
an 8 inch partially baked pie shell
1 1/4 cup milk
3 eggs
pinch each of pepper and nutmeg
Shrimp
1 12 oz bag of cooked, shelled and “de-tailed” shrimp
2 T butter
salt and pepper
pinch of tarragon
1/3 cup white vermouth (or white wine)
1 T tomato paste
1/4 cup grated Swiss Cheese
Preheat oven to 375 degrees
Melt the butter in a large pan and add the shrimp. Cook over moderate heat for about 2 minutes. Season with pepper and tarragon, add the vermouth – boil rapidly until the liquid has evaporated. Spread the shrimp on the bottom of the pie shell.
Mix together the milk, eggs, cheese and tomato paste. Pour over the top of the shrimp. Sprinkle the 1/4 cup of the remaining cheese of the top of the quiche. Bake for 30 to 40 minutes.
Wonderful with a tossed salad! ENJOY!! (or as Julia would say “Bon Appetit!!)